1/2 cup Crown® Lily White® or Golden Corn Syrup
2 tablespoons brown mustard
1/4 cup prepared duck OR plum sauce
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 ribeye (bone in) pork chops, about 5/8- to 3/4-inch thick, 6 to 7 ounces each
Combine corn syrup, mustard, duck sauce, soy sauce, rice vinegar and sesame oil in a small bowl until well blended.
Place pork chops on a rack in a shallow roasting pan. Brush glaze on chops. Roast about 40 minutes, basting every 15 minutes.